Tarte tatin

Ingredients: Dough: 200g all-purpose flour 100g unsalted butter (diced cold) 1 tbsp granulated sugar 1/2 tsp salt 30g ice cold water Filling: 1kg apples (I used Pink Lady you can also use Golden) 75g unsalted butter (room temp.) 100g granulated sugar Instructions: Preheat your oven to 180°C Dough: In a food processor, combine the flour, sugar, and salt. Pulse a few times to mix Add the cold butter cubes and pulse until the mixture resembles coarse crumbs Gradually add the cold water and pulse just until the dough starts to come together Turn the dough out onto a lightly floured surface and roll it into a circle about 4 mm thick Prepare the apples: Peel, core, and cut the apples into quarters Assemble: In a cake tin (about 23 cm in diameter), spread a layer of butter evenly on the bottom, then sprinkle with an even layer of sugar Arrange the apples on top of the butter and sugar in a circular pattern Sprinkle 1 tbsp of sugar and a few small pieces of butter over the apples Place the cake tin over high heat on the stove and cook for 7 to 10 minutes, until the sugar begins to caramelize Remove the cake tin from the heat. Drape your dough over the apples, tucking the edges down around the apples inside the cake tin Make a small hole in the center of the dough (to allow steam to escape) Bake at 180°C for 30 minutes To invert the tarte tatin, place a large plate over the cake tin and flip them together to turn the tart out onto the plate Let the tarte tatin cool for 15 minutes before cutting and serving (ideally with a scoop of vanilla ice cream)